Iz's Vegan Gumbo with Andouille "sausage". Iz's Vegan Gumbo with Andouille "sausage"

You can cook Iz's Vegan Gumbo with Andouille "sausage" using 20 ingredients and 19 steps. Here is how you cook that.

Ingredients of Iz's Vegan Gumbo with Andouille "sausage"
  1. You need of vital wheat gluten.
  2. You need of garlic powder.
  3. It’s of poultry seasoning.
  4. Prepare of black pepper.
  5. Prepare of sage.
  6. You need of paprika.
  7. It’s of black rice vinegar.
  8. Prepare of water.
  9. Prepare of cayenne pepper based hot sauce.
  10. Prepare of vegetable oil.
  11. You need of flour.
  12. Prepare of medium onion.
  13. It’s of medium green pepper.
  14. Prepare of celery.
  15. You need of okra (15oz).
  16. You need of no salt added tomatoes (15oz).
  17. Prepare of water or broth.
  18. You need of liquid crab boil.
  19. It’s of filé.
  20. Prepare of cayenne pepper based hot sauce.
Iz's Vegan Gumbo with Andouille "sausage" step by step

  1. Chop onion and pepper, open cans and measure flour and water - basically mise en place, get your stuff ready..

  2. Place ingredients from vital wheat gluten to the paprika into a bowl, and combine 3/8 cup or water with dash of hot sauce and vinegar.

  3. Mix dry ingredients together and then add water mixture.

  4. Stir this and then knead until it cleans the side of the bowl and becomes a rubbery dough.

  5. Put vegetable oil into cast iron pot and place on high. (This recipe will fill a 2 quart cast iron pot.).

  6. Turn heat to high, allow oil to heat up, and add flour. Brown flour, reducing heat as it darkens, until desired color is reached. This is a roux, play with it - the color will change the flavor, I like mine fairly dark for gumbo..

  7. Just getting started.

  8. A little better.

  9. There we go..

  10. Knead dough again.

  11. Add onion, pepper, and celery.

  12. Sauté this until onion is translucent and roux is picked up by it all. (You can make this in larger batches and freeze for some quick and easy gumbo another day.).

  13. Add okra, tomatoes and water..

  14. Bring to a boil and allow roux to thicken the liquid..

  15. Cut dough in half and roll to make thinner.

  16. Slice in half lengthwise and then into small pieces, add to boiling stew.

  17. Add crab boil, filé, and hot sauce, reduce heat to extremely low, cover and allow to simmer until you absolutely cannot take it any longer and are about to eat the spoon rest..

  18. Remove lid and reduce if you like it thicker. Enjoy!.

  19. Nutrition Facts: Servings 4.0

Amount Per Serving - % Daily Value calories 160

Total Fat 7 g 11 % Saturated Fat 1 g 5 % Monounsaturated Fat 2 g Polyunsaturated Fat 5 g Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 792 mg 33 % Potassium 71 mg 2 % Total Carbohydrate 15 g 5 % Dietary Fiber 4 g 18 % Sugars 4 g Protein 8 g 17 % Vitamin A 24 % Vitamin C 30 % Calcium 10 % Iron 11 %.